PORK:

1 (3 lb.) boned loin of pork
2 tbsp. Dijon mustard
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried oregano, crumbled
Salt and freshly ground pepper
1 bay leaf
1/2 c. ruby Port
1/2 c. chicken stock or canned unsalted broth
3 garlic cloves, halved

SAUCE:

1/2 c. ruby Port
1/2 c. chicken stock or canned unsalted broth
1/2 c. whipping cream
1/2 tsp. dried thyme, crumbled
1/2 c. lingonberry sauce
1-2 tbsp. red wine vinegar
1 1/2 tsp. grated orange peel
Salt and freshly ground pepper

For pork: Position rack in center of oven and preheat to 350 degrees. Pat pork dry. Spread with mustard. Sprinkle with thyme, oregano, salt and pepper. Top with bay leaf. Set in roasting pan. Add Port, stock and garlic to pan. Roast pork 55 minutes for medium.

For sauce: Boil Port and stock in heavy medium saucepan until reduced by half. Add cream and thyme and boil 5 minutes. Stir in lingonberry sauce, 1 tablespoon vinegar and orange peel.

Remove pork from pan. Degrease pan juices. Mash garlic into remaining juices. Add to sauce. Stir in remaining 1 tablespoon vinegar if desired. Season with salt and pepper. Slice pork thinly. Serve with sauce.

Available in jars in specialty foods stores and most supermarkets. Whole-berry cranberry sauce can be substituted.